Darwin18
Well-Known Member
I've been brewing for a while and using the standard 1.25 quarts per lb mash ratio. While my beers have been good there is always a "homebrew" taste to them. I was reading over this months BYO and in one of the articles the author mentions that having the same problems at 1.25 per lb but said that after raising it to around 2.0 quarts per lb that it drastically improved the quality of his beer.
Has anyone gone from 1.25 to 2.0 and noticed any substanial increase in quality of their beer? My last recipe was one of Jamil's American Brown Ales, and after changing the mash ratio from 1.25 to 2.0 in beersmith, the sparge would have been reduced to almost nothing.
Has anyone gone from 1.25 to 2.0 and noticed any substanial increase in quality of their beer? My last recipe was one of Jamil's American Brown Ales, and after changing the mash ratio from 1.25 to 2.0 in beersmith, the sparge would have been reduced to almost nothing.